Name: High Protein Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp butter (or olive oil); 1 large yellow onion, diced; 2 large carrots, peeled and diced; 1 stalk celery, diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour (or gluten-free); 1/2 tsp smoked paprika; 3 cups vegetable broth; 4 cups chopped broccoli florets; 2 cups 1% milk (or almond/oat milk); 4 oz sharp cheddar cheese, shredded (about 1 cup); 1 cup low-fat cottage cheese, blended smooth; salt and pepper, to taste

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If you’re craving a comforting bowl of soup that’s creamy, cheesy, and secretly healthy, this High Protein Broccoli Cheddar Soup is your go-to recipe.

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Perfect for cozy weeknights, meal prep, or a nourishing lunch, this soup packs 20 grams of protein per serving thanks to the addition of cottage cheese blended into the mix.

It’s an easy stovetop recipe boasting the classic flavors of broccoli and sharp cheddar cheese with a smooth texture that kids and adults both love.

Emma Franklin

High Protein Broccoli Cheddar Soup

A creamy, cheesy, and nourishing twist on the American classic, this High Protein Broccoli Cheddar Soup is blended with cottage cheese for 20g of protein per serving. Perfect for cozy dinners, meal prep, or a wholesome lunch in just 35 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 cups

Course: Main Course, Soup

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

1 tbsp butter (or olive oil)
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free)
1/2 tsp smoked paprika
3 cups vegetable broth
4 cups chopped broccoli florets
2 cups 1% milk (or almond/oat milk)
4 oz sharp cheddar cheese, shredded (about 1 cup)
1 cup low-fat cottage cheese, blended smooth
salt and pepper, to taste

Equipment

large pot
wooden spoon
blender or immersion blender
knife
Cutting board

Method

Melt the butter in a large pot over medium heat.
Add diced onion, carrots, and celery. Cook for about 10 minutes until softened.
Stir in minced garlic and cook for another minute.
Sprinkle smoked paprika and flour over veggies. Stir constantly for 1 minute.
Pour in vegetable broth and add broccoli. Bring to a gentle simmer.
Cook broccoli for 8-9 minutes until tender.
Stir in milk and reduce heat to low. Avoid boiling.
Blend cottage cheese until smooth and stir it in with shredded cheddar. Heat until cheese melts.
Blend part of the soup with a blender or use an immersion blender for creaminess.
Season with salt and pepper to taste. Serve hot.

Notes

Swap broccoli with cauliflower for variety, add chicken strips for extra protein, or garnish with smoked turkey bacon for flavor and crunch. Store in the fridge for up to 4 days or freeze for 3 months. Reheat gently to prevent curdling.

Why You’ll Love This Recipe

High in protein for a filling and satisfying meal
Uses simple, wholesome ingredients you likely have on hand
Vegetarian-friendly and easily adjustable for dietary needs
Ready in just 35 minutes, perfect for busy evenings
Creamy and flavorful with rich, cheesy goodness

Ingredients

1 tablespoon butter (or olive oil)
1 large yellow onion, diced
2 large carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour (or gluten-free flour)
1/2 teaspoon smoked paprika (adds a subtle, smoky depth)
3 cups vegetable broth (choose a flavorful variety)
4 cups chopped broccoli florets
2 cups 1% milk (can substitute with almond or oat milk for dairy-free)
4 oz cheddar cheese, shredded (about 1 cup; sharp cheddar works best)
1 cup low-fat cottage cheese, blended smooth
Salt & pepper, to taste

Optional Add-Ins & Substitutions

Swap broccoli for cauliflower for a twist

Add cooked chicken strips for extra protein and heartiness

Sprinkle crushed red pepper flakes for a spicy kick

Use smoked turkey bacon bits as garnish for smoky flavor and texture

Step-by-Step Instructions

Melt the butter in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring frequently, for about 10 minutes until softened and fragrant.
Stir in minced garlic and cook for another minute.
Add smoked paprika and sprinkle the flour over the veggies. Stir constantly for one minute until everything is well coated.
Pour in the vegetable broth and add the chopped broccoli. Bring the soup to a gentle simmer.
Let the broccoli cook for 8-9 minutes until tender.
Stir in the milk and reduce heat to low. Warm the soup gently avoid boiling.
Blend the cottage cheese until smooth and stir it into the soup along with shredded cheddar cheese. Heat gently until the cheese melts without curdling.
For a creamy, smooth consistency, transfer 1 cup of soup to a blender and pulse a few times, then stir back into the pot. Alternatively, use an immersion blender to blend the soup gently.
Season with salt and pepper to taste. Serve hot.

Storage, Freezing, and Reheating Tips

Store leftover soup in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stove over low heat to avoid curdling. You can freeze this soup for up to 3 months; thaw overnight in the fridge and reheat slowly on the stovetop, stirring occasionally.

Serving Suggestions and Garnish Ideas

Serve with crusty bread, crackers, or a simple side salad. Garnish with fresh parsley, additional shredded cheddar, or a sprinkle of smoked paprika for a beautiful presentation. Adding crispy turkey bacon bits on top provides a delightful texture contrast.

Cultural Note

Broccoli cheddar soup is a beloved American classic, often found in cafes and lunch spots. This version amps up the protein by blending cottage cheese, making this comfort dish even more nourishing and sustaining without losing its creamy, cheesy allure.